• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wine Lover's Kitchen
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Summer
    • Recipes
    • Wine
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Condiments

    Homemade Crème Fraîche

    Published: Mar 10, 2022 · Modified: Jun 29, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Homemade Crème Fraîche is almost fool proof to make at home with 2 ingredients.

    My main driver in making homemade crème fraîche is that it is hit and miss if my regular grocery stores have it in stock. And actually... it is mostly miss....

    And if you do find it - it usually comes with a hefty price tag. You can make it at home for a fraction of the price of store bought.

    A lot of French recipes call for crème fraîche and it adds a certain richness that is often key to the recipe. So not being sure of being able to buy it - I had to find a way to be able to make my own reliably.

    What exactly is crème fraîche you ask? It is like sour cream only higher in fat by definition and therefore richer and creamier. It will not curdle when used in hot soups or casseroles. It has a light fresh tang that is more pleasant than the tang of yogurt.

    Check out this Tartiflette recipe that features crème fraîche in the sauce.

    Casserole dish of creamy diced potatoes swimming in a creamy brie sauce.
    Tartiflette - diced potatoes in a creamy Brie sauce.

    Like sour cream - it is cream with an acid agent that will denature the cream to separate the whey and thicken the liquid. Really the only difference is the higher fat content.

    What Do You Use Crème Fraîche For?

    The easy answer is anywhere you want a rich sour cream! But it can be fancier than that too!

    You can top fresh fruit with it. You may want whisk in a bit of sugar or honey if your tastes run to the sweet rather than tangy.

    Casseroles with a cream sauce often use crème fraîche since, as mentioned above, it doesn't curdle.

    A dollop on smoked salmon canapés would be classic. As a side for latkes or potato pancakes would be another classic.

    Need to Know

    The first thing you need to know is that none of the products you use here can be Ultra High Temperature (UHT) pasteurized. You know the dairy in cartons that don't need to be refrigerated until opened. Read the cartons - some in the dairy case can be UHT. The reason is that the UHT pastuerization kills off so much of the living culture in the dairy products there is not enough left to feed and ferment.

    The basis is that the bacterial culture in the acidifier denatures and ferments the cream, thickening it and producing a slightly sour and tangy flavour.

    In my experimentations I absolutely fell in love with crème fraîche made using Kefir as the thickening agent. It makes the tangiest version - bright with slightly sour but rich notes. I know it sounds like an oxymoron but you have to try it.

    Thick creamy creme fraiche in a small dish.

    Crème fraîche typically has a less sour profile than sour cream so if you are going for the light tasting profile use lemon juice instead of kefir.

    Buttermilk is the classic acidifier and produces the mildest flavour but I have not had any success with using Buttermilk as a thickening/denaturing agent. You need cultured buttermilk which is, although not stated on the carton, apparently the average buttermilk we buy in our dairy section. I had absolutely no luck using buttermilk even after 48 hours. I suspect somehow the buttermilk was so processed there wasn't enough live culture left to ferment the cream ( I don't know why mine didn't work and others apparently have great success with it.)

    You can also make it with yogurt or sour cream. BUT the yogurt and sour cream MUST has live bacteria culture.

    Kefir is pretty commonly available and I like it best so I am just going to go with the Kefir version.

    I personally am sold on the kefir approach and if I want it less savoury, say to top fruit I add a bit of sugar.

    Thick creme fraiche mounded in a small dish with some flowing off a spoon.

    Homemade Crème Fraîche

    Tangy, rich, creamy, downright decadent!
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
    Prevent your screen from going dark
    SaveSaved!
    Print Pin Facebook
    Course: Condiments
    Cuisine: French
    Prep Time: 5 minutes mins
    Resting Time: 2 days d
    Total Time: 2 days d 5 minutes mins
    Servings: 1 cup

    Ingredients

    • 1 cup 35 % cream See Note 1
    • 1-2 Tbsps kefir See Note 2 for substitutes

    Instructions

    • Mix cream and kefir in a glass container and cover with cheescloth or a tea towel. Allow to stand at room temperature 24-72 hours until desired thickness is achieved. (You can also put in an oven with just the light on to create a 'warm' atmosphere. It will thicken faster like this.)
    • Drain off separated liquid if any. Reserve liquid to use like buttermilk if desired.
    • Transfer to an airtight container and refrigerate. Serve chilled and refrigerate any left over.
    • Will keep in the fridge about 1 week.

    Notes

    Note 1:  Crème Fraîche by definition is a minimum of 20% milkfat.  Whipping cream is the easiest to thicken up but you can also blend ½ cup 10% cream with ½ cup 35% cream to get 22.5% MF.  at 22% MF it will take a bit longer to thicken.
    Note 2: Many recipes say you can use 1 tablespoon of Buttermilk or Sour cream per cup of cream as an acid source.  The buttermilk or sour cream must contain live culture so look for organic or live culture references. I had the best results with kefir but be aware it  produces a strong, tangy result.  Buttermilk or sour cream will produce a more neutral tasting creme fraiche.
    Nutrition is per Tablespoon .

    Nutrition

    Calories: 47kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 6mg | Potassium: 10mg | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    Comments

      5 from 1 vote

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Chef G.

      June 29, 2022 at 2:11 pm

      5 stars
      This is genius! Thank you for posting!

      Reply
      • thewineloverskitchen

        June 29, 2022 at 2:29 pm

        Glad you liked it!

        Reply

    Primary Sidebar

    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

    Learn more about me →

    Summer Recipes

    • Potato salad in a bowl.
      Potato Salad With Celery and Cucumber
    • Beet, heirloom tomato and burrata wedges on a plate.
      Viking Cruise Recipe: Beet and Burrata Salad
    • A bowl of cold, creamy, almond soup with toasted almond and green grape garnish.
      Chilled Spanish Garlic Soup (Sopa de Ajo)
    • A bowl of cold cherry soup.
      Cherry Soup with Cinnamon Croutons

    Popular Recipes

    • Close up of creamy Cafe de Paris sauce.
      Café de Paris Sauce - The Original 'Secret Sauce'
    • Puffy, crispy flour tortilla flavoured with olive oil and chili, lime seasoning.
      Air Fryer Tortillas
    • Golden brown spinach feta scones on a plate.
      Savoury Spinach and Feta Scones
    • Piece of Italian crumb cake with pistachio cream filling, topped with crushed pistachios and icing sugar.
      Pistachio Cream Crumb Cake
    • Medium rare beef tenderloin sliced on a platter.
      Air Fryer Beef Tenderloin
    • Baked sweetened condensed milk buns piled in a basket.
      Bread Machine Sweetened Condensed Milk Dinner Rolls

    Footer

    ↑ Back to top

    Home

    Recipes Wine

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy
    • About

    Newsletter

    Tired of wandering around looking at wine labels? Get recipes and my Best Buy wine picks every two weeks!

    • Sign Up!

    Contact

    • Contact

    Follow me on:

    • Facebook
    • Pinterest
    • X -Former Twitter

    Copyright © 2025 The Wine Lover's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.